The Impact of Mood, Familiarity, Acceptability, Sensory Characteristics and Attitude on Consumers' Emotional Responses to Chocolates.

Studies on emotions linked to sensory characteristics to understand consumers' choice behaviour have grown in number rapidly. Internal consumer behaviour variables, namely mood, familiarity, acceptability, and attitude (MFAA), have been found to influence emotional response. The aim of this paper was to determine the impact of MFAA on consumers' emotional responses towards chocolate as well as the effect of the sensory characteristics of chocolate on consumers' emotional responses.

Consumers' Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural Segmentation Study.

This study aimed to examine consumers' motives for eating and choosing sweet baked products (SBPs). A cross-cultural segmentation study on a South African (SA) and Swiss population sample ( = 216), was implemented using the Motivation for Eating Scale (MFES) and the Food Choice Questionnaire (FCQ). Cluster analyses provided three consumer segments for each population sample: the balanced and the frequenters for both countries, the deniers for SA, and the health conscious for Switzerland.

Consumers' knowledge of food label information: an exploratory investigation in Potchefstroom, South Africa.

Objective: To determine the ability of consumers to: locate and manipulate food label information; assess the accuracy of nutrient content claims and which health/nutrient claims are allowed; and identify symbols on food labels. Associations pertaining to use and knowledge regarding food label information were also determined for consumers from different demographic and related groups.

Design: An exploratory descriptive study was undertaken, employing a face-to-face survey focusing on demographic information, shopping behaviour, nutrition is important beliefs, label use, label knowledge and label preference and information sources.